Crockpot Creamy Potato and Hamburger Soup | Dinner Recipe Idea
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Author:Maria
Total Time:8 hours 10 minutes
Yield:6 servings 1x
Diet:Gluten Free
Description
Crockpot Creamy Potato and Hamburger Soup is a rich, cheesy, and comforting slow cooker meal packed with tender potatoes, ground beef, veggies, and savory herbs. Perfect for cozy dinners, meal prep, or feeding a crowd with minimal effort.
Ingredients
Scale
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
Salt and pepper, to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
In a skillet over medium-high heat, cook the ground beef until browned, about 8–10 minutes. Drain excess fat.
Add chopped onion and minced garlic to the skillet. Sauté for 4–5 minutes until fragrant.
Transfer the beef mixture to the crockpot. Add diced potatoes, carrots, and celery.
Pour in the broth, then stir in thyme, parsley, paprika, salt, and pepper.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
Reduce heat to low. Stir in heavy cream, cheddar cheese, and milk until well combined.
If desired, stir in the cornstarch slurry to thicken the soup. Cook for another 15–20 minutes.
Garnish with fresh parsley and extra cheese. Serve hot with bread or crackers.
Notes
Use freshly shredded cheese for the smoothest melt.
Yukon Gold or Russet potatoes work best for creaminess.
To make it gluten-free, ensure broth is gluten-free and swap cornstarch for arrowroot powder.
Make it dairy-free by using plant-based cream and cheese alternatives.
This soup freezes well—store in airtight containers for up to 3 months.
